Grilled Lobster With Spicy Sauce Recipe
Grilled lobster with spicy sauce is a sherried lobster recipe made with fresh ginger and soy sauce. Loaded with flavor, it is spiced with added garlic and red pepper. Grill cooked with frequent bastes of the soy-ginger sauce, the lobster can be served with a fresh side salad for a wonderful seafood platter.
Ingredients
4 whole lobsters (1 to 1 1/2 pounds each)
1/4 cup dry sherry
3 tablespoons soy sauce
2 to 3 tablespoons sugar
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon red pepper flakes
2 cloves garlic, minced
Butter or margarine, melted
Directions
Bring large kettle of water to boil.
Plunge lobsters into water.
Return water to boil; cover and simmer 3 minutes or just until lobsters turn pink.
Remove lobsters; rinse under cold running water and drain.
Turn lobsters, underside up, and cut through inner shell of tails to expose meat.
For spicy sauce, in small bowl, combine remaining ingredients except butter.
Brush lobster shells and meaty underside with sauce, letting sauce soak into meat.
Grill lobsters, meat-side up, on covered grill, over medium-hot with Mesquite Charcoal Briquets 13 to 15 minutes or until meat turns opaque, basting often with sauce.
When lobsters are cooked, make a deep cut lengthwise in center of underside with sharp knife.
Spread halves enough to remove stomach (near head) and black vein.
Crack claw shells with hammer.
Plunge lobsters into water.
Return water to boil; cover and simmer 3 minutes or just until lobsters turn pink.
Remove lobsters; rinse under cold running water and drain.
Turn lobsters, underside up, and cut through inner shell of tails to expose meat.
For spicy sauce, in small bowl, combine remaining ingredients except butter.
Brush lobster shells and meaty underside with sauce, letting sauce soak into meat.
Grill lobsters, meat-side up, on covered grill, over medium-hot with Mesquite Charcoal Briquets 13 to 15 minutes or until meat turns opaque, basting often with sauce.
When lobsters are cooked, make a deep cut lengthwise in center of underside with sharp knife.
Spread halves enough to remove stomach (near head) and black vein.
Crack claw shells with hammer.
